Recipes Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes Turkey Pot Pie Soup Be the first to rate & review! 2 Photos This was an accidental creation using leftover Thanksgiving turkey. It is hearty, creamy, and loaded with chunks of dark and white meat turkey and mixed vegetables. Serve with croutons, parsley, and a sprinkle of shredded Swiss cheese on top. Submitted by Kristin Licavoli Published on November 24, 2012 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hr Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings ¼ cup extra-virgin olive oil 1 medium onion, chopped 4 cloves garlic, chopped 4 cups turkey broth 2 medium russet potatoes, peeled and chopped 6 sprigs fresh thyme ½ teaspoon ground thyme, or to taste ½ teaspoon kosher salt, or to taste ½ teaspoon freshly cracked black pepper, or to taste 1 pint heavy whipping cream 1 cup leftover shredded turkey 1 cup frozen peas 1 cup frozen mixed vegetables ¼ cup butter ¼ cup all-purpose flour ¾ cup half-and-half 5 ounces Swiss cheese, shredded Directions Heat oil in a stockpot over medium heat. Add onion and garlic; saute for 4 to 6 minutes. Add broth, potatoes, thyme sprigs, 1/2 teaspoon each ground thyme, salt, and teaspoon pepper; bring to a boil. Cook until potatoes are fork-tender, 15 to 17 minutes. Add cream and cook for 5 more minutes. Mash potatoes with a potato masher until almost all chunks are gone. Add turkey, frozen peas, and frozen mixed vegetables; simmer for about 10 minutes. Meanwhile, melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk half-and-half into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 6 minutes. Add Swiss cheese and season with thyme, salt, and pepper. Add roux to the stockpot and stir until just combined. Cook's Note: You can use turkey stock, chicken stock, or chicken broth in place of turkey broth. I Made It Print Nutrition Facts (per serving) 731 Calories 58g Fat 32g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 731 % Daily Value * Total Fat 58g 75% Saturated Fat 31g 157% Cholesterol 184mg 61% Sodium 1124mg 49% Total Carbohydrate 32g 12% Dietary Fiber 4g 14% Total Sugars 4g Protein 21g 43% Vitamin C 14mg 16% Calcium 321mg 25% Iron 2mg 13% Potassium 628mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.